Sunday, May 26, 2013

A Handful of Appetizers


Our family makes a lot of appetizers over the many, that it has taken me a long time to get around to typing up this gargantuan list (and this isn't even the only appetizers post we have had!). Check this one out, and this one! Or just check out our appetizers label on the side.

So Good Wings


3/4 cup soy sauce
3/4 cup granulated white sugar
5 cloves garlic
1 1/2 inches of peeled ginger
3-4 lbs. chicken wings


Place first four ingredients in a blender and blend well. Place wings in a zip-top bag and pour marinade over them. Marinate for 18-24 hours in refrigerator.

Preheat oven to 375 degrees F.

Pour all wings and marinade in a well-greased 9x13-inch pan. Roast in oven for about an hour or so, until the chicken is done.

Let cool slightly before serving.

Source: Who knows? This one has been in our family for over a decade. I have no idea where we originally found it.

Breaded 'Wingers' Style Wings


2 eggs
1-2 cups Bisquick
3-4 lbs. chicken wings
Buffalo sauce (such as Winger's sauce)


Preheat oven to 375 degrees F.

Beat eggs. Dip chicken wings in the eggs and then dredge in Bisquick. Place on foil-lined jelly roll pan.

Bake for 30-40 minutes, or until crispy. Drizzle wings evenly with Buffalo sauce. Bake for an additional 30-40 minutes, or until wings are done.

Serve with additional sauce.

Source: We just kind of made this one up on our own.

Roasted Chickpeas


1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
Salt, optional
Garlic salt, optional
Cayenne pepper, optional


Preheat oven to 450 degrees F.

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30-40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Source:, submitted by akcpa. You can find the recipe here.

Honey Nutters


16 graham crackers
1 cup crunchy peanut butter
2/3 cup honey
1/2 cup nonfat dry milk powder
1 cup coconut


Crush the graham crackers between two pieces of wax paper with a rolling pin or in a food processor.

Combine graham cracker crumbs, peanut butter, hone, and powdered milk in a large mixing bowl. Mix well.

Make small balls with mixture and place on wax paper. Roll balls in shredded coconut.

Source:, submitted by Johnna Corley. You can find it here.

Notes: Since my son who isn't allergic to peanut butter is allergic to coconut, we didn't roll these in coconut, we rolled them in additional powdered sugar.

Chocolate Chip Cookie Dough Dip


For the cookie dough:

6 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon milk or cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour
3/4 cup mini chocolate chips

For the dip:

2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
6 tablespoons milk
1 teaspoon almond extract
Pinch salt
1/2 cup sour cream
10 Oreo (or similar) cookies, crushed


To make the cookie dough, in a large bowl, use an electric mixer to beat the butter and both sugars until light and fluffy. Add the milk, vanilla, and salt, then mix well. Add the flour and mix just until thoroughly blended. Mix in the chocolate chips.

Divide the mixture into chunks, about 1 teaspoon each. They don't need to be perfectly rounded. Arrange them without touching on a parchment paper-lined baking sheet, then place in the freezer for 15 minutes.

Meanwhile, in a food processor combine the cream cheese and powdered sugar. Process until smooth and creamy. Add the milk, almond extract, salt, and sour cream, then process. Transfer to a bowl, then use a spatula or spoon to gently stir in the crushed cookies.

Once the cookie dough chunks have chilled, gently stir them into the dip. Transfer to a serving bowl and serve immediately or chill until ready to serve.

Makes 24 servings.

Nutrition information: 240 calories, 13 g fat, 30 mg cholesterol, 29 g carbohydrate, 1 g fiber, 21 g sugar, 3 g protein, 105 mg sodium.

Source: We found this in the Deseret News. It is from Lindsay Landis' book, "The Cookie Dough Lover's Cookbook."

Notes: Keep the cookie dough balls on the smaller side, otherwise it is really difficult to actually get the dip on anything so that you can eat it. The picture in the newspaper shows these served with those really thick, big pretzel sticks. I think this would also be really good with graham crackers (a mixture of regular or honey, cinnamon, and chocolate would be nice).

Spicy Chipotle Barbecue Sausage Bites


1 (28-oz) bottle barbecue sauce
1 (18-oz) jar cherry preserves
3 chopped canned chipotle peppers in adobo sauce
1/2 cup water
1 tablespoon adobo sauce from can
2 (16-oz) package cocktail-size smoked sausages


Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.

Note: To serve, keep warm in a slow cooker on low, if desired. Serve with miniature rolls, if desired.

Source: Southern Living, February 2007. You can find it here.

Kid Friendly Sweet and Sour Hot Dogs


1/2 cup ketchup
1/2 cup apple jelly
1 package hot dogs


Mix ketchup and apple jelly together in frying pan or small pot. Add cup up pieces of hot dogs. Simmer in sauce for 20 minutes.

Source: This is one we have had for a very, very long time.

Notes: Seriously, kids love these. I know my boys gobbled them up (and they gobble up very few things these days).

Bacon-Wrapped Cocktail Wieners


Cocktail wieners
Brown sugar


Preheat oven to 400 degrees F.

Wrap cocktail wieners in bacon (just enough bacon to wrap the wiener once). Sprinkle with brown sugar. Bake until cooked through and bacon is crisp (15-20 minutes or so).

Source: I got this from a girl in one of my old wards. She wasn't very specific about ingredient amounts or cooking times or temperatures. So, make this one according to your taste! I found an identical recipe on, which was submitted by JILL1018. You can find that here.

Notes: These are dangerously addicting.

Parmesan Cheese Puffs with Marinara Sauce


1/2 cup milk
1/4 cup butter or margarine
1/2 cup flour
2 eggs
3/4 cup freshly grated Parmesan cheese
1 cup marinara sauce, heated


Heat oven to 375 degrees F. Grease cookie sheet.

Heat milk and margarine to boiling in 1 1/2 quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.

Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.

Makes about 30 appetizers.

Source: Again, we have had this forever. I don't know where it came from.

Notes: These are awesome. They always get gobbled up quickly.

Karrie's Bean Dip


Large can of refried beans
Medium sized jar of salsa
Sour cream
Chopped green onion
Chopped or sliced black olives
Grated cheese
Chopped tomatoes
Tortilla chips for serving


Mix refried beans and salsa together. Spread on large serving plate and then layer with sour cream, green onions, olives, grated cheese, chopped tomatoes, and guacamole.

Source: This came from my Mom's friend, Karrie.

Notes: Good, basic stuff!

Crab Dip


2 cups coconut
1 tsp. curry powder
1/4 tsp. onion powder
1 tsp. fresh lemon juice
1 cups sour cream
2 cups crab (cartilage removed)


Mix, chill and serve with crackers.

Source: I think my grandma got this from a newspaper years ago. From what my mom told me, it was supposedly one of President Kennedy's favorites.

Notes: This definitely has a different taste to it, but it is one of my all-time favorite appetizers. I just can't get enough of it! Yum, yum, yummy! I like it served with fresh celery or Chicken in a Biscuit crackers.

Red Pepper Jelly with Cream Cheese


12-14 large red bell peppers
2 tbsp. un-iodized salt
3 cups sugar
2 cups vinegar (white distilled)
Cream cheese


Chop red bell peppers until fine or grind in a food processor. Add un-iodized salt. Let stand for three hours at room temperature. Drain well. Add 3 cups sugar and 2 cups vinegar. Simmer for about 1 1/2 hours, until thick.

Yield: around 1 quart.

Store in refrigerator for up to 18 months.

Pour over block of cream cheese and serve with crackers.

Source: My mom got this from a friend in her ward.

Notes: This is a great, delicious, Christmas appetizer staple.

Quick Pepper Jelly


3/4 cup apple jelly (10 ounce jar)
3/4 teaspoon red pepper flakes
1 (8 ounce) block cream cheese


Combine apple jelly and pepper flakes in small saucepan. Cook, stirring over low heat until melted, about 5 minutes.

Transfer to small bowl. Cover and refrigerate 2 hours, or overnight.

Pour over a block of cream cheese and serve with crackers.

Serves 8.

Nutrition information: 177 calories, 10g fat, 21 g carb, 90 mg sodium, 31 mg cholesterol.

Source: This is an old recipe of my Mom's. Who knows where it came from!

Hot Artichoke Dip


1 (14 oz) can artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise
1 (4 oz) can chopped green chiles
1 clove garlic, minced
Chopped tomato for topping, optional
Sliced green onions for topping, optional


Mix all ingredients except tomato and green onions. Spoon into a 9 inch pie plate. Bake at 350 degrees for 20-25 minutes, until lightly browned. Top with tomato and green onions. Serve with crackers.

Makes 2 cups (16 servings).

Source: I think my Mom got this at another ward function.

Notes: This is so yummy. You will have no need to look for another artichoke dip after you try this one. That is how good it is.

Strawberry Santas


Sweetened Whipped Cream
Chocolate sprinkles
A steady hand!


Hull the strawberries. Cut off the pointed tip of each strawberry for Santa's hat. Top with whipped cream. Place tip of strawberry on top of whipped cream. Place two chocolate sprinkles on whipped cream for eyes. Top with one tiny dollop of additional whipped cream for the pom pom fluff ball on top of Santa's hat.

Source: We saw this idea on Pinterest.

Chocolate Chip Cheeseball


8 oz cream cheese, softened
1/2 cup butter (no substitutes)
1/4 tsp vanilla extract
3/4 cup confectioners' sugar
2 tsp brown sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans, optional (or additional mini chocolate chips)
Graham crackers, for dipping


In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars; beat until combined. Stir in chocolate chips.

Cover and refrigerate 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans, if using, or additional mini chocolate chips.

Serve with graham crackers.

Source: Another recipe that my Mom has had forever. I don't know where it came from.

Sweet Pumpkin Dip


1 (15 oz) can pumpkin (not pumpkin pie filling)
2 (8 oz) pkgs. cream cheese, softened
2 cups sifted powdered sugar
1 tsp cinnamon
1 tsp ginger
Sliced fruit, cinnamon graham crackers, mini bagels, or English muffins for dipping or spreading


Beat cream cheese and pumpkin in large mixer bowl, until smooth. Add sugar, cinnamon, and ginger. Mix thoroughly. Cover and refrigerate for 1 hour. Serve as dip or spread.

Source: Again, another recipe that my Mom found years ago, so the source is a mystery.

1 comment:

  1. It's good to have all of these in one place. Thanks!